Black and White Steak au Poivre

Roasted peppers and pan-seared steak bathe in a creamy, brandy-spiked sauce in this elegant Steak au Poivre recipe. Serve with mashed potatoes or French fries.

Level:
Moderate

Serves:
4

Ingredients

3 bell peppers

1 tbsp. black peppercorns

1 tbsp. white peppercorns

1 tbsp. coriander seeds

4 boneless sirloin steaks

4 tsp. vegetable oil

¼ c. brandy

½ c. chicken broth

½ c. heavy or whipping cream

4 tsp. Dijon mustard

Directions

Preheat broiler. Cut peppers lengthwise into flat panels . Place pepper pieces, skin side up, on broiler pan. Broil 6 inches from heat until skin is charred, about 10 minutes. When cool enough to handle, peel and cut crosswise into 1/2-inch-wide; set aside.

With mortar and pestle (or in zip-seal plastic bag), lightly crush peppercorns and coriander seeds just until cracked; place in wide shallow dish. Dip steaks into peppercorn mixture, pressing it onto both sides.

In 10-inch skillet, heat oil over medium-high heat. Add steaks and cook about 3 minutes per side, or until browned. Reduce heat to medium and cook to desired degree of doneness, 2 to 3 minutes for medium-rare. Transfer steaks to dinner plates; cover loosely with foil to keep warm.

Remove pan from heat, add brandy, and averting face, carefully ignite brandy with a match. Return pan to heat and cook mixture until flame dies out, about 45 seconds. Add broth and cook over medium-high heat about 4 minutes, or until reduced by half. Whisk in cream and cook 2 minutes, or until lightly thickened. Whisk in mustard and stir in roasted pepper strips. Spoon sauce over steaks and serve.